期刊
CARBOHYDRATE POLYMERS
卷 67, 期 4, 页码 614-622出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2006.07.012
关键词
architecture; cassava; granule; mungbean; rice; starch
Architectural changes of starch granules induced by heat were demonstrated using light microscopy and confocal laser scanning microscopy. Heat treatment (80 degrees C 30 min) on mungbean starch, cassava starch and rice flour suspensions resulted in the rearrangement of amylose and granule-associated proteins within the deformed granules. The presence of alginate and carrageenan influenced the RVA pasting characteristics of starch/flour-hydrocolloid mixed suspensions by maintaining the granular structure of amylose-rich swollen granules or inducing the aggregation of the swollen ones. Generally, the addition of hydrocolloid increased peak viscosity, lowered breakdown and reduced setback of the flour-hydrocolloid mixed paste. This study demonstrated that the heat treatment in excess water generated the protein-containing granule envelope encasing the mungbean and cassava starch content within the deformed granules. (c) 2006 Elsevier Ltd. All rights reserved.
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